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Sprinkle chicken with salt and black pepper. Place in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine 1/4 cup apricot nectar, 2 tablespoons preserves, 2 tablespoons mint, 1 tablespoon olive oil, vinegar, curry powder and garlic. Pour over chicken. Seal bag; turn to coat. Marinate in the refrigerator for 2 to 4 hours.
Remove chicken from marinade; discard marinade. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until chicken is no longer pink (180°F), turning once halfway through. Add apricots to grill, cut sides down, for the last 5 minutes of grilling or until lightly browned. (For gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover; grill as above.)
For sauce, in a small bowl combine the remaining 1/4 cup apricot nectar, 3 tablespoons preserves, 2 tablespoons mint, green onions, 3 tablespoons pistachios, mustard, the remaining 1 teaspoon olive oil, mustard seeds and 1/4 teaspoon salt. Serve chicken with sauce and apricots; sprinkle with the remaining 1 tablespoon pistachios.